Preheat your oven to 350°F. Line two baking sheets with parchment paper.
Add the softened butter to a stand mixer fitted with the paddle attachment. Beat on medium speed
Add the powdered sugar (1/2 cup) and mix to incorporate.
Next, add the flour (2 cups) gradually.
Next, add the pecans (1/2 cup) and milk (3 tablespoons).
Mix just until the dough comes together and no lumps of flour remain.
Divide in half and wrap each half in plastic wrap. Refrigerate for 10 minutes.
Lightly flour your work surface and roll out the cookies until they are a 1/4” thick. Be gentle with the dough-- it is very soft.
I used a round 2" cookie cutter but you can cut these cookies into any shape you like. Place on a baking sheet lined with parchment paper. Place the cookies in either the refirdgerator or freezer for 10 minutes (either one will work-- you just want the butter to cool slighly so the cookies don't spread).
Bake for 15-20 minutes or until the bottom edges of the cookies begin to turn golden brown. Enjoy.